Oatmeal Date Cake

Here's another amazing recipe, a no-fail recipe, from my favorite book, Bundt Cakes. Years ago I used to make this recipe with Eggbeater's egg-whites and Promise margarine for a low-cholesterol version. Whichever version, they are both delicious warm with sweetened whipped cream or ice cream. Or plain and cold. It's a great alternative to gingerbread.

This recipe can be assembled in three steps just prior to mixing (step four) and baking (step five) as much as a day in advance.

Step One:
1-1/2 cups quick-cooking oatmeal
2 cups boiling water
1-2/3 cups pitted dates, quartered*
3/4 cup butter or margarine
*Or use the sugared, chopped version and eliminate 1/4 cup sugar from the recipe.

Pour the boiling water over the oatmeal, dates and margarine and set aside. Stir after a few moments to mix and let cool to lukewarm before mixing with the rest of the ingredients. Cover and refrigerate if you are waiting to mix and bake the cake but bring the mixture up to room temperature before mixing.

Step Two:
1-1/2 cup flour, 1-1/2 tsp. baking soda, 1-1/2 tsp. baking powder, 3/4 tsp. salt, 1-1/2 tsp. cinnamon.

Mix all the dry ingredients by hand and set aside.

Step Three:
Just before mixing and baking, beat 3 eggs until thick, adding 1-1/4 c. white and 1-1/4 c. brown sugars and then 2 tsp. vanilla.

Step Four:
Blend the egg mixture into the oatmeal mixture, folding in the flour mixture.

Step Five:
Pour into a prepared pan (use PAM for Baking) and bake for 55-60 minutes in 350 degree oven until done. Cool in pan 10 minutes and turn out to cool.